YIELDS

4 Servings

PREP TIME

10 mins

COOK TIME

15 mins

TOTAL TIME

25 mins

Ham and Pea Pasta Salad

Ingredients

100 g D’Orsogna Natural Premium Ham, torn
½ Kent pumpkin, seeded and cut into thin wedges
375 g Large shell pasta
1 cup Frozen broad beans, thawed and peeled
1 cup Frozen baby peas
½ cup Whole egg mayonnaise
2 tsp Dijon mustard
½ cup caramelised onion jam
¼ cup Chives, chopped

Method

1

Preheat oven to 220°C. Line a baking tray with baking paper and place the pumpkin wedges on top. Drizzle with oil. Season. Bake for 15 mins or until tender. Cool slightly.

2

Meanwhile, cook the pasta in a large saucepan of boiling water for 12 mins or until al dente, adding broad beans and peas for the last 3 mins of cooking. Refresh under cold water. Drain well. Transfer to a large bowl.

3

Add roasted pumpkin and D’Orsogna Natural Premium Ham to the pasta mixture then toss to combine.

4

Whisk mayonnaise, mustard and 2 tablespoons of warm water in a small bowl until well combined. Season. Drizzle over the combined pasta salad. Top with onion jam and sprinkle with chives to serve.

Related Products

Natural Range Premium Ham 100g